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Kartulipannkoogid
Estonian Potato Pancakes
Kartulipannkoogid are thin, crispy Estonian potato pancakes made from grated potatoes, egg, and flour. They are typically served with sour cream, lingonberry jam, or smoked fish.
ð§ ææ
- 800 g Potatoes(starchy variety recommended)
- 1 large Egg
- 3 tbsp All-purpose flour
- 1 tsp Salt
- for frying Butter or oil
ðšâð³ äœãæ¹
- 1
Peel the potatoes and grate them finely using a box grater. Immediately squeeze out as much excess liquid as possible using your hands or a clean kitchen towel. This step is crucial for achieving crispy pancakes.
- 2
Transfer the grated, squeezed potatoes to a bowl. Add the egg, flour, and salt. Mix well until all ingredients are evenly combined into a batter.
- 3
Heat a generous amount of butter or oil in a frying pan over medium heat. The pan should be hot enough to sizzle when a drop of batter is added.
- 4
Spoon small portions of the batter into the hot pan, flattening them slightly with the back of the spoon to form thin pancakes. Do not overcrowd the pan.
- 5
Fry for about 3-4 minutes per side, or until golden brown and crisp. Flip carefully when the bottom is golden and the edges start to curl.
- 6
Remove the cooked pancakes from the pan and drain on paper towels. Serve immediately.
ð¡ ããã®ã³ã
- âUse starchy potatoes like Russets for the best texture.
- âSqueeze out as much liquid as possible from the grated potatoes.
- âFry the pancakes in batches to ensure they cook evenly and stay crispy.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Serve with sour cream, lingonberry jam, or even smoked fish.
- Some recipes include a pinch of black pepper or finely chopped onion in the batter.